- 2 pounds cod (you can use salmon or other fish of your choice)
- 6 potatoes (mediums, pealed, chopped and boiled)
- 6 eggs (hard boiled, peeled, shelled and coarsely chopped)
- 14 tablespoons butter (divided)
- 15 1/2 cups milk (divided)
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 onions (sliced)
- 1 bunch parsley (chopped)
- 1 bay leaf
- 1 cup water
- 1/2 cup flour
- 1 tablespoon anchovy (mashed up)
- Drain the potatoes, mash them, and add ½ C. milk, 6 Tbsp. butter, salt and pepper. Mix up and set the mashed potatoes aside.
- Pour the remaining 3 C. milk, ½ of the parsley, the bay leaf, and water into a skillet or sauce pan. Bring to boil. Then, turn heat down to bring the liquid to a simmer. Add the fish and allow it to poach in this liquid for ten minutes. Take the poached fish out of the pan and place in an oven safe dish. Cut the fish into pieces in the dish.
- Pour the remaining liquid through a sieve into a bowl. In a sauce pan, on medium heat, melt the remaining 8 Tbsp. butter. Add the 3 C. milk. Slowly stir in the flour to form a thick pasty sauce. Slowly stir in the sauce which you sieved from poaching the fish. Add this liquid until the sauce becomes like a thick cream. Add the anchovy, eggs, and the remaining parsley. Mix. Pour this sauce over the fish in the oven safe dish.
- Layer the mashed potatoes over the top. Place in a 400 degree preheated oven for 30 minutes. The potatoes should come out browned on top. You can add an egg wash to facilitate the browning. Serve with buttered peas.